Butternut Squash and Brussels Sprouts Salad with Pecans and Cranberries
This is a perfect holiday side-dish that’ll pair well with the main event. This is a healthy vegetarian, and gluten free option which makes it super versatile for dietary restrictions in the family. This bright colorful dish is a beautiful addition to any holiday table.
Butternut Squash and Brussels Sprouts Salad with Pecans & Cranberries
Ingredients
Roasted Brussels Sprouts:
- 3 cups Brussels sprouts ends trimmed yellow leaves removed
- 3 tbsp olive oil
- 1/4 tsp salt to taste
Roasted Butternut Squash:
- 1 1/2 lb butternut squash peeled seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
- 2 tbsp olive oil
- 3 tbsp maple syrup
- ½ tsp ground cinnamon
Other Ingredients:
- 2 cups pecan halves
- 1 cup dried cranberries
- 2-4 tbsp maple syrup optional
Instructions
How to roast Brussels Sprouts:
- Preheat oven to 400 Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
- Trim ends of Brussels sprouts and remove yellow leaves.
- Then, slice all Brussels sprouts in half.
- In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine.
- Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened (see my photos).
How to roast Butternut Squash:
- Preheat oven to 400 Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
- In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
- Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
- Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven – that’s what I did.
How to toast pecans:
- Toast pecans in the preheated oven at 350 F
- Line a baking sheet with parchment paper.
- Toast the pecans for about 5 minutes (maybe a bit longein the preheated oven at 350 F until they get darker in color.
- Note: pecans burn really fast, so make sure to check the nuts after 5 minutes and frequently afterwords.
Assembly:
- In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine.
- (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.
Recipe from Julia’s Album
